Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, oven baked omelette muffins - pancetta, leek and broccoli. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Protein-packed omelet muffins, or baked mini omelets, are a perfect breakfast for busy mornings. Make a batch ahead and freeze for the days when you don't have time for your typical bowl of oatmeal. You can also serve these fresh with fruit salad for a simple weekend brunch.

Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have oven baked omelette muffins - pancetta, leek and broccoli using 13 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli:

1. Take eggs
2. Get Pancetta - approx
3. Prepare Broccoli - approx 1/3 spear
4. Take leek
5. Get garlic clove
6. Get cheese
7. Get milk
8. Take Salt and pepper
9. Make ready Olive oil
10. Take Butter - for the muffin tray
11. Get Utensils
12. Prepare Muffin tray
13. Take Whisk (or fork)

Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli. I used pancetta, leek and broccoli as that's what I had in the fridge, but you can use whatever you have available. Tips for making a Baked Frittata. If you have a pan or dish that works on both the stove and oven, then this recipe becomes a one pan recipe.

Instructions to make Oven Baked Omelette Muffins - Pancetta, Leek and Broccoli:

1. Preheat the oven. Chop up the leek and broccoli into small pieces.
2. Add 1 tbsp olive oil to the pan, followed by the pancetta, leek and broccoli. Heat on a low heat for 5-10 mins, until the pancetta is cooked and the veg softened. Do not allow it to brown. Once nearly cooked, add in a crushed clove of garlic and stir in. Once done, set aside.
3. Meanwhile, lightly butter the muffin to pan to make removing them easier later on.
4. Add 4 eggs to a bowl, preferably one with a pouring spout if you have one. Whisk for 30 seconds. Add a handful of cheese and the milk and whisk to mix.
5. Add the pancetta and veg. Whisk to stir. Season with salt and pepper. Stir.
6. Pour the mixture into the muffin trays.
7. Top with more cheese.
8. Cook in the oven at 170c for approx 25 mins, until they are firm and the cheese is golden.
9. Leave to cool for 5 mins (this makes them easier to remove) and serve.

Make sure the pan you use is a non stick. Be careful about adding salt, pancetta can be quite salty, so there probably is no need for additional. Get breakfast on the table fast with these make ahead muffin-tin omelets. Muffin-tin omelets keep well in the fridge or freezer and are easily reheated for a delicious and filling breakfast. Recipes like Muffin-Tin Omelets with Broccoli, Ham & Cheddar and Muffin-Tin Spinach & Mushroom Mini Quiches are tasty and customizable so the whole family will love them.

So that’s going to wrap it up for this exceptional food oven baked omelette muffins - pancetta, leek and broccoli recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!